Journal
ITALIAN JOURNAL OF FOOD SAFETY
Volume 5, Issue 3, Pages 154-157Publisher
PAGEPRESS PUBL
DOI: 10.4081/ijfs.2016.5793
Keywords
Biofilm; Pseudomonas fluorescens; Dairy products; Mozzarella cheese
Categories
Ask authors/readers for more resources
In this study, biofilm formation of 64 Pseudomonas fluorescens strains isolated from milk, dairy products and dairy plants was compared. The strains were grown on Tryptic Soy Broth supplemented with 0.2% of glucose, on polystyrene microplates at 10 and 30 degrees C for 48 h. In general, 57/64 P. fluorescens strains formed biofilm, although with great variability at both tested temperatures. Moreover, our results evidenced that the biofilm-forming ability of the strains was temperature- and strain-dependent. Interestingly, the ability of several isolates to form biofilms was associated with the low temperature after 48 h. Our findings evidenced that temperature was more important than incubation time for biofilm formation. Considering the origin of the strains, it is relevant to underline the importance of per forming accurate cleaning and disinfection procedures on food processing surfaces.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available